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1
Preheat the oven to 350 degrees F.
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2
In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil, garlic, and olive oil.
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3
Mix well.
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4
Season with salt and pepper.
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5
To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan.
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6
Sprinkle 1/4 of the grated cheese over the sauce.
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7
Cover the cheese with 1/4 of the noodles.
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8
Spread 1/4 of the cheese filling evenly over the noodles.
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9
Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce.
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10
Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.
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11
Remove from the oven and cool for 10 minutes before serving.
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12
Slice and serve.
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13
Garnish with parsley.
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14
2 tablespoons olive oil
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15
2 pounds turkey sausage
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16
Salt
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17
Freshly ground black pepper
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18
2 cups finely chopped onions
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19
1/2 cup finely chopped celery
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20
1/2 cup finely chopped carrot
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21
2 tablespoons chopped garlic
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22
2 (28-ounce) cans peeled, seeded and chopped tomatoes
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23
1 small can tomato paste
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24
3 cups water
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25
2 sprigs fresh thyme
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26
2 bay leaves
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27
2 teaspoons dried oregano
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28
2 teaspoons dried basil
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29
Pinch crushed red pepper
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30
2 ounces grated Parmigiano-Reggiano
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31
In a large nonreactive saucepan over medium heat, add the oil.
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32
Add the turkey sausage.
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33
Season with salt and pepper and mix well.
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34
Brown for 4 to 6 minutes.
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35
Add the onions, celery, and carrots.
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36
Season with salt and pepper.
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37
Cook for 4 to 5 minutes or until the vegetables are soft.
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38
Add the garlic and tomatoes.
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39
Season with salt and pepper.
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40
Continue to cook for 2 to 3 minutes.
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41
Whisk the tomato paste with the water and add to the tomatoes.
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42
Add the thyme, bay leaves, oregano, basil and red pepper.
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43
Mix well.
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44
Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours.
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45
Stir occasionally and add more liquid if needed.
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46
During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese.
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47
Remove from the heat, discard the bay leaves and thyme sprigs and let sit for 15 minutes before using.
